Brown Rice with Butternut Squash
Toasted Almond Green Beans
Ingredients
- 1 (16-oz) pkg cubed butternut squash
- 2 Tbsp olive oil
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 3 (8.8-oz) pouches microwavable brown rice
- 2 cups organic low sodium vegetable broth
- 1 Tbsp all purpose flour
- ½ (8-oz) block cream cheese
- 1 cup crumbled feta cheese
- 2 Tbsp chopped fresh sage
Instructions
- Preheat oven to 450°F. Toss squash with oil and ¼ tsp each salt and pepper on a rimmed baking sheet. Bake 20 minutes or until tender, stirring after 15 minutes.
- Meanwhile, heat rice according to package directions. Whisk together broth and flour in a glass measuring cup until blended. Bring broth mixture to a boil in a large, deep skillet over medium-high heat. Add cream cheese; stir until melted.
- Add rice, feta, and ¼ tsp each salt and pepper to sauce; simmer 5 minutes or until thickened, stirring often. Stir in squash and sage.
Side Dish Ingredients
- ½ cup sliced almonds
- 2 (12-oz) pkg green beans
- 2 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Toast nuts in a dry skillet over medium heat 3 to 4 minutes or until golden and fragrant.
- Cook green beans according to package directions. Toss with oil, salt, and pepper. Sprinkle with nuts.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
387
|
119
|
506
|
| Fat (g) | 19 | 9 | 28 |
| Sat. Fat (g) | 8 | 1 | 9 |
| Protein (g) | 11 | 4 | 15 |
| Carb (g) | 48 | 10 | 58 |
| Fiber (g) | 5 | 4 | 9 |
| Sodium (mg) | 546 | 201 | 747 |
| T. Sugs (g) | 4 | 4 | 8 |
| A. Sugs (g) | 0 | 0 | 0 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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